Pesto & Spinach Pizza (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pesto & Spinach Pizza

http://www.eatingwell.com/recipes/pesto_spinach_pizza.html

From EatingWell:  The Simple Art of EatingWell

This green pizza is an exercise in simplicity—just a bit of full-flavored pesto and plenty of spinach yield a satisfying and healthy pie. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils. Serve it with a tomato-and-onion salad dressed with olive oil and red-wine vinegar.

5 servings | Active Time: 35 minutes | Total Time: 2 hours

Ingredients

Thin-Crust Whole-Wheat Pizza Dough

Toppings

Preparation

  1. To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
  4. Position rack in lower third of oven; preheat to 450°F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.
  5. Rinse spinach thoroughly with cool water. Transfer to a large microwaveable bowl. Cover with plastic wrap and poke several holes in it. Microwave on high until wilted, 2 to 3 minutes. Let cool, squeeze out excess moisture and chop.
  6. Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with pesto. Scatter with spinach and sprinkle with cheese. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Nutrition

Per serving : 400 Calories; 17 g Fat; 5 g Sat; 8 g Mono; 23 mg Cholesterol; 46 g Carbohydrates; 16 g Protein; 6 g Fiber; 547 mg Sodium; 437 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 high-fat meat, 2 fat

Tips & Notes